The pressure cooker makes life easier -- use this marvelous pot to create a meal with a minimum of effort. Try this dish with our Apricot-Braised Lamb Shanks.

Difficulty:
Easy

Yield:
4 side-dish servings

Serves:
4

Ingredients

1 tbsp. vegetable oil

.75 c. finely chopped onion

.5 c. finely chopped celery

1 c. dried chickpeas

2 can reduced-sodium chicken stock

1 clove garlic

3 tbsp. finely chopped fresh parsley

4 tbsp. lemon juice

2 tbsp. olive oil

.5 tsp. salt

.125 tsp. pepper

Directions

Heat the vegetable oil in a pressure cooker over high heat. Add the onion and celery and sauté until translucent. Add the chickpeas and chicken stock. Seal the pressure-cooker lid, bring the cooker to high pressure, and cook for 40 minutes. Strain the chickpeas, transfer them to a large bowl, and toss with the garlic, parsley, lemon juice, olive oil, salt, and pepper. Serve warm.